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Eggless chocolate chip cookies | Wheat flour cookies | Atta cookies

By swasthi , on November 20, 2020, 56 Comments, Jump to Recipe

Eggless chocolate chip cookies recipe – Learn to make the best eggless chocolate chip cookies at home with this simple step by step guide. This is one eggless cookie recipe that I have used time and again ever since I started baking for my toddlers. This recipe is great for those looking to bake egg free & refined flour free chocolate chip cookies that taste delicious.

eggless chocolate chip cookies

This recipe will help you to make eggless chocolate chip cookies the way you prefer, with your preferred texture – Soft & chewy or thin & crispy. I have shared the details in the recipe card notes below.

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I usually make these with regular wheat flour (atta), sometimes with whole wheat pastry flour. But they can also be baked with all purpose flour or a mix of both the flours in equal quantities.

Whole wheat flour makes the cookies slightly denser with a coarse and crisp texture. If you prefer light and soft texture in your cookies then replace it with all purpose flour.

Preparation for eggless chocolate chip cookies

1. Fluff up the flour in the jar with a fork and spoon it to a measuring cup. Level it with a knife. Measure half cup wheat flour and add it to a mixing bowl.

Add flour

2. Next add in a pinch of salt.

add salt

3. Please do a quick test by adding a large pinch of soda to 1 tsp lemon juice or vinegar to ensure it is still good. It will bubble vigorously if it is still good. Measure 1/8 teaspoon baking soda and put in the flour.

add lemon juice

4. Mix all of these well. Set aside.

mix

Creaming butter

5. Keep the butter out of the refrigerator for sometime until it is softened. Before proceeding further ensure it is soft but still cold. If you press down the butter with your finger, it must leave a dent. Butter must still be solid and hold shape. This is the right time to cream the butter. Add ¼ cup unsalted butter to a mixing bowl.

add butter
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6. Beat it with a whisk for few seconds. I did not use a hand mixer just used my whisk.

Beat butter with a whisk

7. Add in 2 tbsps light brown sugar and 2 tbsps regular sugar. Using all 4 tbsps of regular sugar will alter the texture of cookies making them more crisp & crunchy. Light brown sugar adds some moisture and flavor to the cookies. Please note that altering the sugars can alter the end results.

add sugar

8. Cream the butter and sugar until light and fluffy just for 2 mins. Do not over do – to a stage where butter separates from sugar. If you feel the butter is about to melt then put it in the fridge for 5 mins and then continue to cream.

Cream the butter and sugar until fluffy
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9. Add in ¼ teaspoon vanilla extract and mix well.

Add vanilla

Make cookie dough

10. Next add in the flour. Same here as well, if the butter looks it is about to melt, then keep in the fridge for 5 mins before adding the flour.

add flour

11. Mix well with your fingers to make a dough. If it turns sticky you can add in 1 tbsp flour. If you have used all purpose flour or maida, then you may need 1 tsp to tbsp more. If the dough becomes dry then, sprinkle 1 tbsp milk and make a dough. Dough must be moist but not sticky. I did not have to add more flour or milk at this stage.

mix

12. Add in ¼ cup mini semi-sweet chocolate chips.

Add  chocolate chips

13. Gently mix them. Cover and chill in refrigerator until the oven turns hot for 15 mins. If the dough is too sticky then you may need to chill for 30 mins.

mix
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Baking eggless chocolate chip cookies

14. Preheat the oven at 180 C or 350 F for at least 15 mins. Divide the dough to 9 parts and place them on a parchment paper.

Divide the dough to 9 parts and place them on a parchment paper

15. Optional – I tucked in some more choco chips.

choco chips

16. I baked for exactly 9 to 10 mins. Be alert and remove them in time when you see the edges begin to brown slightly. The cookies will bake further on the tray even after they come out of the oven. They will be slightly soft in the center but will firm up when cooled.
If you over bake they will turn too crisp or crunchy and dry.

If you over bake they will turn too crisp or crunchy and dry
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Remove them to a wire rack and cool completely.

eggless chocolate chip cookies recipe

Store eggless chocolate chip cookies in a airtight container.

Eggless chocolate chip cookies

More cookie recipes,
Nankhatai
Ragi biscuits

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eggless chocolate chip cookies

Eggless chocolate chip cookies recipe | Wheat flour cookies | Atta cookies

Simple eggless choco chip cookies that are delicious and crisp on the edges with a soft texture in the center. I have used whole wheat flour but can be replaced with all-purpose flour.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time8 minutes
Cook Time10 minutes
chilling30 minutes
Total Time18 minutes
Servings9 cookies
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ½ cup flour – wheat flour (atta) or all purpose flour
  • ⅛ teaspoon baking soda
  • 1 pinch salt
  • 2 tablespoons sugar
  • 2 tablespoons light brown sugar
  • ¼ cup butter (soft and cold)
  • ¼ teaspoon vanilla extract
  • ¼ cup semi-sweet chocolate chips (large, not mini)
  • 1 to 2 teaspoons milk optional, if needed
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Instructions

Preparation

  • Fluff up the flour in the jar and spoon it to the measuring cup. Then level it with a knife. 
  • Add it to a mixing bowl. Mix together flour, baking soda and salt until well combined. Set aside.
  • To another bowl, add in softened butter. It must be soft but cold and when pressed down with a finger it must dent. Next it must also hold shape and remain in solid state.
  • Whisk it just for 30 seconds. Then add light brown sugar and regular sugar. Cream until light and fluffy for about 1 to 2 mins. Do not over beat , butter begins to melt.
  • Add in vanilla and mix.

Making dough

  • Now add the flour to the creamed butter and sugar. Mix well just until combined to form a non sticky dough.
  • If the dough turns sticky add in 1 tsp more flour and mix. If the dough is dry, then sprinkle 1 tsp milk and mix well. (I did not have to add flour or milk at all)

Baking eggless chocolate chip cookies

  • Cover and chill the dough in refrigerator for 15 to 30 mins.
  • Meanwhile preheat the oven to 180 C or 350 F for at least 15 mins.
  • Divide the dough to 9 parts and shape them to balls.
  • Place them on a tray lined with parchment paper. If desired just tuck in 2 to 3 choco chips to each of the dough balls.
  • Bake for 9 to 10 mins. Remove when the edges begin to turn slightly brown. The cookies will be slightly soft in the center but will firm up after cooling. They will still bake on the tray after removing it from the oven. So remove them a bit early.
  • Cool completely on a wire rack. Store them in a air tight jar and use up within 7 days.
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Notes

  1. To make soft, chewy and light cookies, use all purpose flour. Bake them a little lesser time than mentioned in the recipe card.
  2. Next to make them thin & crisp, just flatten the dough a bit after placing on the baking tray. Bake them for 10 to 11 mins.
  3. If using all-purpose flour you will need 1 tsp to tbsp more flour.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Eggless chocolate chip cookies recipe | Wheat flour cookies | Atta cookies
Amount Per Serving
Calories 120 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 68mg3%
Potassium 35mg1%
Carbohydrates 13g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 160IU3%
Calcium 7mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Yamini chauhan says

    January 12, 2021

    4 stars
    My daughter who is 11yrs old tried this recipe and made perfect looking chocochip cookie and it taste awesome ..only thing I felt was we can reduce sugar as 2tablespoon sugar and 2tablespoon brown sugar made cookies lil extra sweet..but all in all taste was very gud and it was like cookies purchased from market.

    Reply
    • swasthi says

      January 16, 2021

      Hi Yamini
      Glad to know! You can reduce sugar to suit your taste preference

      Reply
  3. Harshal says

    November 11, 2020

    Hi mam today i made cookies using ur rcp when i set the temperature to 180 r
    Lower coil did not turn red so i increased the temperature to 200c and cookies burnt frm down. 2nd thing it became really salty as i used amul butter salted one.

    Reply
    • swasthi says

      November 13, 2020

      Hi Harshal,
      170 to 180 C is the right temperature. Please stick on to the recipe for best results.

      Reply
  4. Rashi says

    October 14, 2020

    Hi swasthi ,had tried ur cookie with eggs best recipe ever.wanted to try the eggless recipe.please can you mention the ingredients measures in grams too . thanks.

    Reply
    • swasthi says

      October 15, 2020

      Hi Rashi,
      Glad to know! I don’t have them in grams currently. It may take time for me to add it. Since this is a small batch I think you should go ahead and try.

      Reply
  5. Maninder Kaur B says

    August 30, 2020

    5 stars
    Tried making these cookies, and they turned out excellent in the very first attempt. My son loved them. Thankyou!

    Reply
    • swasthi says

      September 1, 2020

      You are welcome!
      Glad they turned out good

      Reply
  6. Quantica says

    August 13, 2020

    4 stars
    Can i make it on gas? If yes, then how?

    Reply
    • swasthi says

      August 14, 2020

      Hi,
      You can check this post on cooker cake. I haven’t tried these in cooker but should work. You may experiment with the timing

      Reply
  7. Chhaya says

    July 31, 2020

    Hi Swasthi….I tried this recipe today. I used the quantity of brown n.white sugar as mentioned in the recipe. Just had a query after creaming butter with sugar.( used an electric beater) ,the sugar crystals did not dissolve completely. Is that how it should be ? And I baked it for 5 mins more than time mentioned. But still the cookies r not very crisp. Can you help with the 2 issues?

    Reply
    • swasthi says

      August 1, 2020

      Hi Chayya
      1. Yes sugar will not dissolve. The idea is to aerate the butter which gives that light texture to the cookies.
      2. Not sure what went wrong. Try baking them longer or recheck your oven temperature.

      Reply
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  9. Nirmala Gosukonda says

    July 28, 2020

    5 stars
    Dear Swasthi,
    The cookies were awesome. Thank you for the special tips. They helped a lot in understanding why some cookies turn out the way they do.

    Reply
    • swasthi says

      July 29, 2020

      Hello Nirmala
      You are welcome! Glad to know
      Thanks much for the comment
      🙂

      Reply
  10. Anu says

    July 18, 2020

    5 stars
    Hi Swathi,
    I tried baking cookies for the first time and referred to your recipe because your recipes are extremely easy to understand and always(literally always) turn out amazing. I have a query though- I use OTG with function that has lines at top and bottom both @180 degrees but it tends to make the bottom of the cookie(or anything I bake) a little overcooked (little black but not burnt, stil taste good) how can I avoid this? Should I try changing the setting to a line at the bottom option of OTG? If I decrease the time, things don’t bake properly so maybe that’s not an option. Thank you

    Also I can’t thank you enough not just for this recipe but all your recipes. I admire you so much. Thanks a lot. PS- these cookies turned out well.

    Reply
    • swasthi says

      July 21, 2020

      Hi Anu,
      You are welcome! Sorry for the delay! So glad to know! Thank you so much! You should try at 170 C. All ovens are not the same. There will be a slight temperature variations. Give it a try with 170 C it should fix the problem.

      Reply
  11. Ruchi Sinha says

    July 7, 2020

    5 stars
    It turned out so good and it’s so easy

    Reply
    • swasthi says

      July 8, 2020

      Glad to know

      Reply
  12. Manasa says

    June 28, 2020

    Hi Swasthi
    I have tried this recipe..and it turned out very well..will try to make double batches next time.. even my kid loved it.! Thanks a ton!..
    Also I have made it chocolate cake topper for my husband’s bday..he was very happy ..!

    Reply
    • swasthi says

      June 29, 2020

      Glad to know Manasa
      Thank you

      Reply
  13. Amandeep kaur says

    June 11, 2020

    I am a very bigggg fan of yours!! I have tried yours few recipes paneer butter masala, eggless chocolate cake, eggless chocolate chip banana muffins .. And it turned out out superbly amazing.. I have been to many sites but The best part of ur recipes is the description of ingredients n recipe too that’s the perfect one.. N now before searching for any recipes the first url I go for is “Swasthis recipes ” ..
    Just a request plz share donuts n red velvet cake recipe.. Thank u so much for making cooking so easier.

    Reply
    • swasthi says

      June 12, 2020

      Hello Amandeep
      So glad to hear that! Thanks a ton!
      🙂

      Reply
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  15. Msk says

    May 29, 2020

    5 stars
    Swasthi, my favorite kitchen saviour! Any ideas on how to substitute white sugar completely with jaggery/sucanet? I know white sugar is important but how to compensate for not using it?

    Reply
    • swasthi says

      May 31, 2020

      Hi Msk
      Thank you! I haven’t tried with jaggery. Not sure if it works.

      Reply
    • Quantica says

      August 28, 2020

      Yes , It does works with jaggery but make sure if you are using jaggery you will not need the milk and will have to increase the flour quantity , cause it makes the dough very moist and sticky. I have tried it with jaggery . But the taste and colour alters too.

      Reply
  16. Grishma says

    May 6, 2020

    Hi Swasthi,

    I do not have Chocolates chips. Can i use normal milk bar (e.g. cadbury dairy milk) and create small small pieces. Wont the chocolate pieces melt in the Oven?

    Reply
    • swasthi says

      May 7, 2020

      Hi Grishma
      I think it works. Even if they melt they firm up upon cooling.

      Reply
  17. Carol Maddison says

    April 27, 2020

    Is it okay instead of parchment paper we butter the tray instead?

    Reply
    • swasthi says

      April 27, 2020

      Hi Carol
      Don’t need to butter, just place them on the tray and bake.

      Reply
  18. Poornima says

    April 22, 2020

    Hi. I’m Poornima and I really love all your recipes. I’ve tried a lot of them and got great results. Keep going !! Can the recipe be doubled for the whole wheat chocolate chip cookies?

    Reply
    • swasthi says

      April 22, 2020

      Thanks Poornima
      Glad to know! Yes you can double the recipe.

      Reply
  19. Mythri Mamidi says

    March 27, 2020

    Hi swasthi,
    Thank you for your recipe…
    Can I use ghee instead of butter??
    Totally Plain sugar instead of brown sugar (which is not available at the moment)?

    Reply
    • swasthi says

      March 27, 2020

      Hi Mythri
      You are welcome! Yes you can use white sugar for brown sugar and ghee for butter. Hope you enjoy them!
      🙂

      Reply
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  21. Swathi says

    November 27, 2019

    Hi ,
    Even after chilling, my cookies don’t spread. They are not chewy too. They are kind of dense. I don’t know where I did the mistake

    Reply
    • swasthi says

      November 27, 2019

      Hi Swathi,
      They turned out dense because they didn’t spread. They didn’t spread because the dough is over chilled. I guess this is due to cold temperatures. I have tried these cookies a lot of times to check if the chilling time can be skipped. I ended up with cookies they were super crispy and light but spreaded a lot. If you skip the chilling part they will spread. Try with a smaller batch without chilling. I am sure you will get them right. Did you use all purpose flour? To get the chewy texture, pls use all purpose flour.

      Reply
      • Swathi says

        November 27, 2019

        even With out chilling it turns out dense,. I use whole wheat flour. Is that ok

        Reply
        • swasthi says

          November 27, 2019

          Yes I too use wheat flour. Check if your soda is too old. While measuring the flour you must fluff up with a fork first, then spoon the flour to the cup. This is the right way to measure the flour. Too much flour can make them dense. I have mentioned in the notes – for chewy cookies use all-purpose flour. These will not turn chewy with atta.

          Reply
          • Swathi says

            November 27, 2019

            Thank you for the prompt reply

    • Mythri Mamidi says

      March 27, 2020

      Hi swasthi,
      Thank you for your recipe…
      Can I use ghee instead of butter??
      Totally Plain sugar instead of brown sugar (which is not available at the moment)?

      Reply
      • Ashika says

        April 13, 2020

        5 stars
        Hey Swathi,

        Thank u for the recipe. I tried it yesterday and it was just awesome. My kids and family loved it .I

        Reply
        • swasthi says

          April 13, 2020

          Welcome Ashika
          Glad to know!

          Reply
        • Kanika says

          May 13, 2020

          Hi

          I tried the recipe with all purpose flour.
          Also I didn’t have brown sugar so I replaced it with white sugar.

          Rest Followed all the instructions.
          My cookies became super flat.

          How to make it not become super flat.

          Please help with the same.

          Reply
          • swasthi says

            May 14, 2020

            Hi Kanika,
            Chill the dough for longer.

  22. Manjree says

    November 18, 2019

    4 stars
    Hi Swasthi,
    I did everything as per the recepie. Dough was as per instructions, non sticky n not dry. It was kept on fridge as per recommended timings. Yet the cookies, even after 10 mins in oven did not spread a tiny bit. They remained as balls with few cracks on top (I had made 12 balls instead of 9).
    I took care not to roll them too much, just enough to give a ball shape.
    Taste is ok but there is slight taste of atta. What went wrong?
    I can see yours got flattened a bit( just like a cookie shape) . Mine didn’t..pls help TIA:-)

    Reply
    • swasthi says

      November 18, 2019

      Hi Manjree,
      I guess the dough chilled a bit more. That’s why the dough did not spread. Did you measure the flour correctly? The correct way is to fluff up the flour in the container and then spoon it to the cup otherwise there will be more flour. I feel due to this the cookies may have turned dense. So you are feeling the atta flavor. Yes mine get flattened every time. I make this often for my kids. Try once more by measuring the flour as mentioned above and try to chill for lesser time. This should fix the problem. Any bakes with atta will have the flavor of the atta. If you don’t like it then try half all-purpose flour and half wheat flour. Hope this helps

      Reply
    • Noor says

      April 11, 2020

      Hey, just wanted to let you know that I’ve tried this recipe multiple times with all the variables you mentioned in the recipe and to others in the comments, but it’s literally not working. It’s remaining in mounds and tastes too biscuity rather than a cookie. One of my batches tasted more cookie like but it didn’t flatten out in the oven – none of my batches have.

      Please advise!

      Reply
      • swasthi says

        April 13, 2020

        Hi Noor,
        Take a break and give another try. The only thing I can suggest is to try the last one again without chilling the dough. You said they tasted like cookies but didn’t flatten. So this should work if the dough is not chilled.

        Reply
  23. Harini says

    October 3, 2018

    5 stars
    😋 Made these cookies. They turned out great. Tasted best the next day. Thank you so much

    Reply
  24. Harini says

    September 25, 2018

    5 stars
    Thanks for the recipe. Cookies look lovely. 😋 Will be trying these Soon. Can you please share a eggless Black Forest cake?TIA

    Reply
    • swasthi says

      September 26, 2018

      Welcome Harini,
      Yes do try the cookies. Yes I can but I need some time. Thanks for being here.

      Reply
  25. Tanya says

    September 24, 2018

    5 stars
    Hi Swasthi
    The first batch burnt at the bottom though I took them out at the 10th minute. I made another batch with both wheat flour and all purpose flour. Baked for 9 mins. They turned out beautiful and tasted great. But a bit more sweeter for our taste. Can I reduce the sugar next time? Which one to reduce white or brown ? Thank you ☺️.

    Reply
    • swasthi says

      September 24, 2018

      Hi Tanya,
      Thanks for trying. Not chilling the dough can spread them and burn quickly. I am not sure if you can reduce the sugar. It may affect the texture. May be half a tbsp of white sugar should be okay. I guess you can reduce the choco chips to reduce the sweetness. Thanks again for trying.

      Reply

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